Ingredients
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 zucchini, halved lengthwise and cut into 1/2-inch slices
- 1 8-ounce can diced tomatoes, undrained
- 2 15.5-ounces cans cannellini beans, drained and rinsed
- 1 15-ounce can artichoke hearts, quartered
- 2 tablespoons coarsely chopped Kalamata olives
- 1 tablespoon capers, coarsely chopped
- 1/4 cup chopped fresh parsley or basil
- Salt and freshly ground black pepper to taste
Description
For A Heartier Dish, Add Diced And Browned Tofu Or Serve With Gluten-free Pasta.
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter